This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian...
Author: The New York Times
In 2018, the Finnish blogger Jenni Hayrinen posted a recipe for baked feta pasta. The dish became a full-on TikTok sensation, popular to the point that...
Author: Melissa Clark
Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and...
Author: Ali Slagle
Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can...
Author: Yasmin Fahr
This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot...
Author: Alex Witchel
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which...
Author: Alexa Weibel
Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments...
Author: Martha Rose Shulman
These are comforting and easy to put together. You can make them ahead and heat them in the oven when you're ready for dinner.
Author: Martha Rose Shulman
There's little more comforting on a weeknight - or any night - than spaghetti, tossed in marinara sauce and paired with savory meatballs. This hearty recipe...
Author: Pete Wells
Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding...
Author: Ali Slagle
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he'd start water boiling...
Author: Martha Rose Shulman
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies...
Author: Alison Roman
Author: Amanda Hesser
Spaghetti and meatballs isn't necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can...
Author: Melissa Clark
This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sautéed eggplant, tomatoes, caramelized onions,...
Author: Alexa Weibel
This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes...
Author: Melissa Clark
Except perhaps for the fresh herbs, you probably have all the necessary ingredients to make this incredibly flavorful, easy pasta. The caramelized onions...
Author: Melissa Clark
Anchovies star in this robust, wintery pasta dish, lending a savory backbone to a pan full of wilted broccoli rabe and fresh tomatoes. Although the anchovies...
Author: Melissa Clark
Author: Marian Burros
This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese...
Author: Ali Slagle
Author: Moira Hodgson
In this incredibly easy weeknight pasta, red-pepper flakes, capers and tomato paste turn a simple cherry tomato sauce into something hearty enough for...
Author: Alexa Weibel
Author: Marian Burros
Double down on the olive oil flavor in this dish by warming a generous amount with torn green olives to dress your pasta. While you can use just one kind...
Author: Ali Slagle
When creamy Gorgonzola dolce hits a pot full of hot pasta, it melts into a rich and complex sauce without your having to do much more than stir. Here,...
Author: Melissa Clark
An easy pasta, and a good one for every cook's repertoire, this dish - known as "drunken" pasta, spaghetti ubriachi (or all'ubriaco) or pasta alla chiantigiana...
Author: David Tanis
This is a Greek-inspired pastitsio, a comforting béchamel-enriched mix of orzo, artichokes and peas. Rather than butter, the béchamel in this dish is...
Author: Martha Rose Shulman
This is like a pasta version of the classic rice and peas risotto, risi e bisi. It's a beautiful springtime dish. You can make a whole batch of pesto so...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Mark Bittman
Author: Moira Hodgson
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this...
Author: Martha Rose Shulman
Author: Florence Fabricant
This tomatoey version of macaroni and cheese is a great way to use greens or other vegetables.
Author: Martha Rose Shulman
The best part of a big pot of mussels is arguably the broth, especially when it features plenty of garlic and wine. Here, the mussels and their broth -...
Author: Melissa Clark
Smoky bacon and cabbage are a classic Eastern European combination, but tossing them with pasta and a bit of cream takes them in a heartier direction....
Author: Colu Henry
This is a pared-down version of a recipe that I came across in Nancy Jenkins's informative book on Southern Italian food, "Cucina del Sole." The dish is...
Author: Martha Rose Shulman
The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The...
Author: Martha Rose Shulman
These dumplings are a way to get the satisfaction of making your own pasta without having to make your own pasta. This recipe doesn't require you to drain...
Author: Alison Roman
Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout...
Author: David Tanis
Author: Molly O'Neill
Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese. A whole head of cauliflower browns and...
Author: Alison Roman
Author: Molly O'Neill
Author: Molly O'Neill
Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant;...
Author: Amanda Hesser
Author: Mark Bittman
Many farmers who sell peas also sell the shoots and tendrils that grow with them. They're sweet, light and nourishing, especially when you serve them along...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Pierre Franey
Many cooks find working with fresh shell beans, so smooth and cool in your hands, to be unexpectedly satisfying. The pods may be tough, but the beans inside...
Author: Martha Rose Shulman